How to Make a Delicious Deviled Egg Pasta Salad!
This Deviled Egg Pasta Salad is the recipe you didn’t know you needed for Easter!! If you love Deviled eggs like I do, then you are going to be obsessed with this easy recipe!!
Ingredients
Dressing:
- 1 cup Full Fat Mayo
- 1/4 cup Sour Cream
- 1 1/2 tbsp Dijon Mustard
- 1 tbsp Dill Pickle Juice
- 1/2 tsp EACH: Sugar, Salt, Hot Sauce 1/4 tsp White Pepper
Pasta Salad:
- 9oz Dried Macaroni
- 6-8 Hard Boiled Eggs, diced
- 1/3 cup cooked bacon, chopped
- 1/3 cup Dill Pickles, diced
- 1/3 cup Celery, diced
- 1/3 cup Red Onion, finely diced
- 1 tbsp Chives, finely diced
- Few pinches of Smoked Paprika
I prefer macaroni noodles, but you can use any type of pasta you prefer!
Directions
Pasta: Cook until al dente. Drain & place in a large mixing bowl.
Dressing: In a small bowl, combine mayo, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Set aside.
Pasta Salad:
- Add hardboiled egg, bacon, celery, red onion, chives and pickles to the pasta.
- Pour in the dressing and toss to combine.
- Sprinkle smoked paprika.
- Chill for at least an hour and serve.
Here’s A Quick Video Tutorial!
Perfect Presentation Platters
Large Serving Bowls: There are so many choices for any budget! I love this beautiful stoneware bowl or you also can’t go wrong with this option from JC Penney for larger batches. For a higher-end choice, I love this white floral bowl by MacKenzie-Childs, as well this everyday bowl from her collection, which also comes in blue.
Individual Bowls: If you’d prefer to serve this Street Corn Pasta Salad in individual or smaller bowls, Walmart has these beautiful gray stoneware bowls with silver rims that are so elegant! I also love this black-and-white coordinating set or this colorful terracotta Spanish style.
Kitchen Links: I get asked all the time about the products in the background of my kitchen. Much of it is from MacKenzie-Childs, which I have slowly grown a collection of over the years! My favorites are this checkered chopping board, my black and white checkered teapot, and the gray and white checkered utensil holder. I also have this enamel canister that you can find in small, medium, or large.
Can I Prep This Ahead of Time?
Yes! You can make this 1-2 days in advance. Just store in the refrigerator in a Tupperware container so it stays fresh.
Storing Leftover Deviled Egg Pasta Salad
Keep any leftovers in a Tupperware container and store in the refrigerator, where it should stay fresh for 2-3 days. You can also store in a Ziploc bag in the refrigerator!
Enjoy!
I hope you enjoy this Deviled Egg Pasta Salad! For more recipes I think you’ll love, be sure to check out my Street Corn Pasta Salad, delicious Taco Pasta Salad, refreshing Chicken Pasta Salad, or my easy Greek Pasta Salad. Have a wonderful week, sweet friends!
PrintHow to Make a Delicious Deviled Egg Pasta Salad!
Ingredients
Dressing:
-
- 1 cup Full Fat Mayo
-
- 1/4 cup Sour Cream
-
- 1 1/2 tbsp Dijon Mustard
-
- 1 tbsp Dill Pickle Juice
-
- 1/2 tsp EACH: Sugar, Salt, Hot Sauce 1/4 tsp White Pepper
Pasta Salad:
-
- 9oz Dried Macaroni
-
- 6–8 Hard Boiled Eggs, diced
-
- 1/3 cup cooked bacon, chopped
-
- 1/3 cup Dill Pickles, diced
-
- 1/3 cup Celery, diced
-
- 1/3 cup Red Onion, finely diced
-
- 1 tbsp Chives, finely diced
-
- Few pinches of Smoked Paprika
Instructions
Pasta: Cook until al dente. Drain & place in a large mixing bowl.
Dressing: In a small bowl, combine mayo, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Set aside.
Pasta Salad:
- Add hardboiled egg, bacon, celery, red onion, chives and pickles to the pasta.
- Pour in the dressing and toss to combine.
- Sprinkle smoked paprika.
- Chill for at least an hour and serve.